The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (35 page)

To my readers and fellow bloggers, thanks for your continued support and sense of community. Special thanks to my friends in Highbrow Paleo for helping me find and keep my bearing in the muddy waters of food blogging. Michelle and Henry, Diana, Stacy and Matt, Bill and Hayley, Joshua, Melissa, and Brent and Heather—you guys are awesome Paleo friends and cohorts; you’ve helped challenge me to make the best food possible, just to catch up to you guys.

Big shout-out to Paul Jaminet. I stumbled upon your site in 2010 when I was trying to find some way to justify the fact that I really wanted to eat white rice again! Little did I know that the Perfect Health Diet would form my dietary foundation, keep me engaged in the latest science, and encourage me to tweak and refine my own health choices. Co-presenting with you at AHS 2013 was surreal, but having your name on the front of my first cookbook, not to mention your awesome and perfectly crafted foreword within, is just about the coolest thing ever.

Finally, huge thanks to my dear friend Giang, who helped me design every aspect of this book and either shot or was there to help me shoot nearly every picture. Your critical eye, enthusiasm, and dedication are unmatched, and this book proves it. Thanks for slumming it in the suburbs of Baltimore with us for a whole month last year when you could have been having a lot more fun in London.

Recipe Credits

I consulted a number of cookbooks when crafting this book. While all the dishes in this book are traditional and have origins that are hard to trace, some methods definitely inspired my recipes and deserve mention.

Barbecue Sauce:
Cook’s Illustrated

Beef Rendang:
Cradle of Flavor,
by James Oseland

Chili:
Cook’s Illustrated

Chinese Greens:
Every Grain of Rice,
by Fuchsia Dunlop

Eye of Round Roast: Allrecipes.com

Garlic Dill Pickles:
Wild Fermentation,
by Sandor Ellix Katz

Grilling Tips and Methods:
Cook’s Illustrated

Kimchi: Maangchi Kim (
www.maangchi.com
)

Lard:
Beyond Bacon,
by Stacy Toth and Matthew McCarry

Maple Buttercream: Martha Stewart (
www.marthastewart.com
)

Mayonnaise:
Well Fed,
by Melissa Joulwan

Seafood Paella:
Moro,
by Sam and Sam Clark

Swedish Meatballs:
Well Fed 2,
by Melissa Joulwan